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THE IMPACT OF EDUCATION ABOUT SPECIFIC COOKING METHODS ON SERUM POTASSIUM LEVELS IN PATIENTS ON HEMODIALYSIS
Ivica Vrdoljak
; Clinical Hospital Center Rijeka, Krešimirova 42, HR-51000 Rijeka, Croatia
Anja Vukomanović
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Quality Control, Pierottijeva 6, HR-10000 Zagreb, Croatia
Martina Bituh
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Quality Control, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ivana Rumora Samarin
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Quality Control, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ines Panjkota Krbavčić
orcid.org/0000-0003-3201-3837
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Quality Control, Pierottijeva 6, HR-10000 Zagreb, Croatia
Sažetak
Progression of chronic kidney disease often results with developing hyperkalemia; the increased serum level of potassium, which causes cardiac, neuromuscular and gastrointestinal complications. Hyperkalemia is generally associated with cardiac arhythmias and higher risk of mortality in patients on hemodialysis. The aim was to determine the impact of education on potassium control among patients on hemodialysis, while basing additional education on potassium-reducing techniques during food preparation and applying diet prepared accordingly to learned techniques. Participants were 47 patients on hemodialysis divided in control (n=22) and intervention (n=25) groups. All participants were educated by trained dietitian and received materials about proper nutrition at the beginning of the 1-year longitudinal study. The intervention group was educated additionally on potassium-reducing food preparation techniques. While both groups received two hospital meals per day during hemodialysis, meals for the intervention group were prepared accordingly to suggested food preparation techniques. Biochemical parameters were monitored during the study according to standard methods. The results showed that there was significant change in reduction of serum levels of potassium in intervention group compared to control group after one year of the study (p=0.037). Also, monthly serum levels of potassium were significantly reduced (p<0.05), compared to baseline of the study, during first 8 months in the control group and during all 12 months in the intervention group. Education about food preparation, proper diet alterations and its implementation can be useful in decreasing serum potassium levels and preventing hyperkalemia in patients on hemodialysis.
Ključne riječi
hemodialysis; hyperkalemia; potassium; cooking methods
Hrčak ID:
218578
URI
Datum izdavanja:
29.6.2018.
Posjeta: 673 *